Recipe submitted by Georgia Amon in Tulare for the 1989 Farmers Market Harvest Cookbook.


2 pounds of carrots, sliced

1 teaspoon salt

1 tablespoon mustard

1 large green pepper, sliced

3/4 cup sugar

1/2 cup oil

1/4 teaspoon pepper

1 large white onion

1 can tomato soup

3/4 cup white vinegar

2 tablespoons Worcestershire sauce


Cook carrots till done but still crisp. In a large bowl combine the carrots, onions and peppers.

Cook tomato soup, sugar, vinegar, oil, mustard and Worcestershire sauce just to melt sugar. Pour the mixture over the carrots, onion and pepper. Cover and let cool.

Cover tightly and let chill overnight.